ABOUT INDIE ROCK DELI
It all started here, with a normal day at work that turned into an hours-long giggle fit. Indie Rock Deli dishes are inspired by punny takes on band names and song titles. Leave your own suggestions in the comments and they might be used in a future post! (No, they definitely don’t have to actually be indie rock.)

THE RECIPE
Chocolate pudding, caramel sauce, shortbread cookies

Caramel sauce
I’ve made caramel sauce several times now, and I always use this recipe from Baked Bree. It hasn’t failed me yet, except for almost this past time, when I forgot to turn off the heat before pouring in the cream. Don’t do that. The entire pot will overflow and it will be a big, sticky mess (whoops!).

Shortbread cookies
I halved this recipe from The Food Pusher, and instead of using cookie stamps I just rolled the dough into balls and smushed them with parchment paper.

• In a small-medium sauce pot, whisk together 1 3/4 cups milk with the sugar and chocolate.

• Bring to a boil, whisking as you go. Once it’s boiling, stir together corn starch and 1/4 cup of milk in a cup, then whisk the mixture into the pot.

• Turn the burner to medium-low heat and stir until thickened. Remove pot from heat and stir in the vanilla and a pinch of salt.

• Pour into a bowl and let chill completely. I did this in the freezer to speed it up, but the fridge is just fine. Cover the bowl with plastic wrap that touches the top of the pudding, to avoid forming a filmy layer on top.

Note: This turned out with a few lumps in it; I think you could put it through a strainer to fix that, but I was impatient!

• Line a bowl (or wine glass) with streaks of caramel sauce. Spoon in pudding, then a layer of caramel, then more pudding. Top it with broken pieces of shortbread cookies.